EGGNOG PANCAKES

Hotcakes, flapjacks, pancakes call them whatever you like. Try them with a little eggnog.

Eggnog pancakes could it be? Yes, it could. This is a great way to streamline your menu for the Holidays. Make some eggnog from scratch, regular and non-alcoholic, then refrigerate. And substitute the milk for the eggnog and that's it.

There is enough sugar in the eggnog, I suggest omitting it from your pancake mix. Unless you want to end up like Stewie Griffin after his first soda. Maple syrup is quite sufficient. The best maple syrup money can buy comes from Vermont and Quebec, Canada. It would be a crying shame to put high fructose corn syrup with caramel coloring on this creation. There is nothing "natural selection" about that.

Preparation

PREPARATION FOR EGGNOG:
In a saucepan, whisk together the eggs, sugar, and a pinch of salt. Stir in 2 cups of milk. Cook mixture on low, constantly stirring, until the mixture thickens.
When it thickens, remove from heat and add in the rest of the milk and the vanilla extract. Pour into a pitcher, cover, and refrigerate overnight.
If serving the eggnog by the glass, garnish with a cinnamon stick and nutmeg.
PREPARATION OF PANCAKES
If you are using cast iron: take a cotton kitchen towel, dab in oil and rub a think coating on the pan.
Ladle your pancakes two at a time and when they begin to bubble in the center they should be ready to flip. Or just take your spatula and lift a side up. When golden brown, flip them.
A tortilla warmer is perfect for keeping pancakes warm. Otherwise serve right away.
TIP:
Your griddle or pan should be medium heat.

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